Room Reservations Dinner Reservations


Middle and Main Streets
Washington, Virginia 22747
(540) 675-3800
 
 

Sample Menu

We offer three tasting menus. You can simply choose which menu is most appealing to you.

The tasting menu is $238 per person

Optional wine pairings are $170 per person.

Download our current sample menus in PDF Format
Dinner Menus | Cocktail Menu

Here and Now


Amuse-Bouche

Petals of Maine Diver Scallops Poached in Olive Oil
with Artichokes, Lemon and Sicilian Olives
Federico Graziani, Mareneve, Terre Siciliane, I.G.T., Italy (2016)

*A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Domaine de la Bergerie, Le Grand Beaupreau
Savennières, Loire Valley, France (2016)

Grilled Young Squab with Seared Foie Gras
Nesting on a Rhubarb Compote
L’ Arco, Valpolicella, Ripasso, Classico Superiore, Veneto, Italy (2015)

A Duet of Spring Lamb:
Garlic-Studded Tenderloin and Braised Lamb Breast
with Cauliflower Purée
Avennia, Arnaut, Bouchey Vineyard, Syrah, Yakima Valley, Washington (2016)

***

Coconut Sorbet with Passionfruit
and Ginger Granité

Our Chocolate-Hazelnut Mousse Napoleon
Toro Albala, Pedro Ximénez, Don PX, Gran Reserva
Montilla-Moriles, Spain (1988)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”



The Gastronaut’s Menu


Amuse-Bouche

Ebony and Ivory:
*A Bouquet of White Asparagus and Royal Osetra Caviar
with Dijon Dressed Peekytoe Crab
Lucien Crochet, Le Chêne Marchand, Sancerre, Loire Valley, France (2016)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Salwey, Pinot Noir, Rosé, Baden, Germany (2017)

Cashew-Crusted Soft Shell Crab Tempura
with a Mélange of Green Papaya, Cucumber and Bean Sprouts
Dönnhoff, Riesling, Nahe, Germany (2017)

*Prosciutto Wrapped Berkshire Pork Tenderloin
in a Fricassée of Spring Vegetables
Shea Wine Cellars, Pinot Noir, Willamette Valley, Oregon (2014)

***

A Lilliputian Mandarin and Vanilla Dreamsicle

Apparently a Pear
Jorge Ordonez, Victoria # 2, Moscatel, Malaga, Spain (2015)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”




The Good Earth
Our Vegetarian Creations


Amuse-Bouche

Sweet Pea Panna Cotta with Baby Radishes, Snow Peas,
and Chilled Pea Flower Consommé
Selbach-Oster, Riesling, Kabinett, Mosel, Germany (2016)

A Bouquet of Baby Leeks with Black Truffle Remoulade
Abbazia di Novacella, Kerner, Valle-Isarco, Alto Adige, Italy (2017)

Fricassée of Local Morels, Potato Gnocchi
with Asparagus
Ebony Chardonnay, The Hive, Willamette Valley, Oregon (2014)

A Filet of Beet with Creamed Spinach, Pomme Soufflé
and Beurre Rouge
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2017)

***

Champagne Granité and Blackberry Basil Sorbet

A Lemon Tart Reincarnated
Domaine des Baumard, Quarts De Chaume
Loire Valley, France (2012)

-or-

A selection of cheese from Cameron, our “Cheese Whiz”


 

 
 
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